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Thermoworks has a probe storage product. https://www.thermoworks.com/silicone-probe-spool

You may want to check the rules for equipment. Sometimes "automated" cookers that use electricity may not be allowed. See if pellet cookers are allowed before hauling it there and finding out you can't use it. Also, the part of the country you are competing in can alter your results. Use rubs and sauces that the judges are used to and are familiar with. Kansas City type flavors may not do as well in Alabama whereas vinegar and mustard flavors would probably do better.

Welcome to the forum! There's no reason you can't cook with the top open. You can control the fire and cooking temp by the amount of fuel that is burning. One thing that may happen is that the handle on the Kamado could get hot enough to melt if it is made of some sort of "plastic". There is a Youtuber who goes by "Pitmaster X" and has a lot of videos. This is one where he does Picanha on a spit on a KJ with the lid open.

I watched this yesterday while cruising the U tube site for pig roasts. My wife's birthday is coming up later this year and the family decided we should do a pig roast. I've attended roasts but never actually cooked one so I'm trying to get educated. Great video. Thanks for posting.

The store I purchased the TQ from is an upscale grocery store in our city and it is their regular price. That price is about what other local grocery stores are charging and not a Fire sale price. I like to buy from and support local businesses when I can. I only use Amazon 2 to 3 times per year, if that, and don't have a prime account. I agree with you on the shipping costs Amazon charges. They can get you if you're not careful.

Kinda like potato chips - You can't have just one. LOL!

WOW! The price of it from Amazon seems pretty high. I bought two bags from a local grocery store and paid $3 and change per bag. I use it for bacon, jerky, pastrami and sausage. Great stuff!

OneGrill sells high quality rotisserie systems. I have a rotisserie set I purchased from them a couple of years ago for another grill and it is solid equipment. Let us know how you like the basket.

That looks like the ones we had. They grind the beans and brew the coffee - made great coffee. The first one quit brewing after about 8 months and the replacement under warranty lasted about 5 months. Went back to the the Mr. Coffee style and grind the beans separately. From the title of your post, I expected it to be about filleting a fish. LOL!

Here's a little more info... https://barbecuebible.com/2019/11/19/smoked-cocktails-for-the-holidays/

I've used London Broil for Jerky because it's usually pretty lean. Works great!

Need a little more info. Is this for home use or commercial use? When you state 40 inches, do you mean height, width, grill size or ? What capacity or how much food do you intend to smoke at one time? Let us know so we can better understand your needs. BTW - Welcome to the forum.

Here is a site with lots of info about sausage making. Thought it might be of interest to the folks who make their own. Sorry for the Pun in the topic - sorta. LOL! http://lpoli.50webs.com/Sausage recipes.htm

Y'all haven't lived in the Valley for long, have you? LOL! My wife and I felt the same way when we moved here from the midwest but after many years, we've adapted. BTW, we don't swim unless the pool water temp is at least 85 deg. and 88 to 90 deg. is ideal. I remember that wall of dust and the aftermath. I had to backflush the pool three times over the next couple of days to clean out the mud. When it finally rained, all that dust that settled on the roof and patio turned to a muddy mess and had to be washed away. As for lighting the grill, I use a f

We have been doing two Butterball birds at ~22# each for several years. One bird is cooked unstuffed on a rack in a roasting pan on our large Kamado, indirect at 350 deg. and takes about 4.5 hours or a little over 12 min / pound. The second bird is spatch cocked and cooked on a Santa Maria style grill, direct heat, tented with foil with the temp determined by the Mississippi hand count and estimated to be in the 350 - 375 deg. range. It cooks about an hour faster than the one in the Kamado or about 9.5 to 10 min / pound. Both cooks are monitored for temp. I